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Strawberry Swirl Cheesecake Recipe

Strawberry Swirl Cheesecake Recipe
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★★★★★

5 from 26 reviews

Indulge in the creamy decadence of this Strawberry Swirl Cheesecake. A buttery graham cracker crust supports a velvety cream cheese filling swirled with homemade strawberry sauce for a delightful dessert experience.

Ingredients

Scale

For the Strawberry Sauce:

  • 1 ½ cups fresh or frozen strawberries, hulled
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces (3 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • ¼ cup heavy cream

Instructions

  1. Make the Strawberry Sauce – In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes. Use a potato masher or fork to break the strawberries into a puree. Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened. Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
  2. Prepare the Crust – Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then set aside to cool.
  3. Make the Cheesecake Filling – In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes. Add eggs one at a time, mixing after each addition. Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
  4. Assemble the Cheesecake – Pour the cheesecake filling onto the prepared crust, smoothing the top. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
  5. Bake the Cheesecake – Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
  6. Cool and Chill – Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Remove from the water bath and cool completely at room temperature. Refrigerate for at least 6 hours, or overnight, for the best texture.
  7. Serve – Run a knife around the edges of the pan before releasing the springform. Slice and serve with additional strawberry sauce or fresh strawberries for garnish.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • For a tangier flavor, use Greek yogurt instead of sour cream in the filling.
  • You can adjust the sweetness of the strawberry sauce by adding more or less sugar to suit your taste.

Nutrition

Keywords: Strawberry Swirl Cheesecake, Cheesecake Recipe, Strawberry Sauce, Dessert, Homemade Cheesecake

Find it online: https://dinewithlily.com/strawberry-swirl-cheesecake-recipe/